Raspberry Custard Squares

Author: Canadian Living

Serve this dessert with whole fresh raspberries in the summer or, in winter, puree frozen raspberries to serve as a sauce.

  • Portion size 8 servings


  • 2 cups vanilla wafer crumbs
  • 1/2 cup toasted and chopped almond
  • 1/2 cup toasted and chopped walnut
  • 1 tablespoon granulated sugar
  • 1/3 cup melted butter
Custard Layer:
  • 2/3 cups granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups milk
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1 1/2 envelopes unflavoured gelatin
  • 1/3 cup cold water
Raspberry Layer:
  • 2 pkg (300gm) raspberries thawed
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup whipping cream


Crust: In bowl, combine crumbs, almonds and sugar; mix in butter. Pat into 8-inch (2 L) square glass baking dish. Bake in 350°F (180°C) oven for 10 to 15 minutes or until fragrant and lightly browned. Let cool on rack.

Custard Layer: Meanwhile, in heavy saucepan, stir sugar with cornstarch; whisk in milk and cook over medium-low heat, stirring constantly, for 5 to 10 minutes or until slightly thickened and smooth. In bowl, whisk egg yolks; stir in half of the hot milk mixture. Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened. Remove from heat; stir in vanilla.

Stir gelatin into cold water; let stand for 1 minute, then stir half of the mixture into custard. Cover and set remaining gelatin mixture aside for raspberry layer. Lay plastic wrap directly on surface of custard; let cool. Pour over crust and refrigerate until set, about 2 hours.

Raspberry Layer: Press raspberries through food mill or fine sieve to mask, remove seeds and make about 1 cup (250 mL). Transfer to small saucepan; add sugar and cook over medium heat for 2 minutes, stirring to dissolve sugar. Remove from heat; stir in lemon juice and reserved gelatin mixture until gelatin is dissolved. Chill until consistency of raw egg whites.

Whip cream; fold in raspberry mixture. Spread over custard; cover and refrigerate until set, about 4 hours. (Dessert can be covered and refrigerated for up to 2 days.) Cut into squares to serve with forks.

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Baking & Desserts

Raspberry Custard Squares